This soup is so, so easy, and is perfect with rustic bread slathered with butter. It’s also a good fridge-clearing soup—you can throw pretty much any vegetable into the roasting pan and it will still be awesome.
Roasted Vegetable Soup
Veggies to roast:
1 leek, sliced
1 sweet potato, diced
1 bell pepper, cubed
1 zuchinni, chopped
5 mushrooms, quarteredOlive oil
Salt & pepper1 onion, chopped
3 garlic cloves, minced
Salt & pepper
2 tbsp garam masala3 cups vegetable stock
1 can chickpeas
Preheat your oven to 400°F. Toss the vegetables with olive oil (pomace) (USA / Canada), salt, and pepper. Place them on a rimmed cookie sheet and roast for about 20 minutes until browned, stirring halfway through.
Heat olive oil (pomace) (USA / Canada) in a large sauce pot over medium heat. Sauté the onion and garlic until soft. Season with salt and pepper and the garam masala.
Add the roasted vegetables and the broth. Simmer for about 5 minutes, and then partially purée in a food processor or with an immersion blender. Add the chickpeas. Taste, and season accordingly.
Serve with fresh bread and butter!
